This Week’s Recipe: Country Chicken Tart
Photo by Sue York/ladailypost.comIngredients:
1 pkg of puff pastry (frozen)
16 oz. of good chicken stock
3 ½ cups of cooked chicken, cut into chunks (I use the rotisserie chicken for this dish)
4 tablespoons of butter, melted
4 tablespoons of flour
2 teaspoons of dried thyme
one can of whole potatoes, cut into chunks
¾ cup of pearl onions, cut in half
¾ cup of sliced mushrooms (I used morel, but any will work)
½ cup frozen peas
salt and pepper
1 egg, mixed well
Directions:
Defrost the puff pastry according to the box. Pre-heat the oven to 400 degrees. In a medium size pan, cook together the flour and the butter for 1 minute.
Photo by Sue York/ladailypost.comAdd about 1/3 of the stock and whisk well until there are no lumps. Add in the rest of the stock and the thyme and salt and pepper. Heat on Medium low until it is “pudding” thick. Taste the gravy – does it need any more spice? Add if needed. Add into the gravy the chicken, peas, mushrooms, onions and potatoes.
Photo by Sue York/ladailypost.comFold the mixture together gently until everything is coated. It should not be watery. Unfold the pastry and fix any cracks by pinching them together. Cut the corners off to make a circle out of the dough.
Photo by Sue York/ladailypost.comPlace on a greased baking sheet. Put one half of the chicken mixture into the center. Take the dough and begin folding small sections over the chicken mixture.
Photo by Sue York/ladailypost.comRepeat with the other piece of dough and the rest of the chicken mixture. Brush the edges of the tart with the egg wash. Bake for 30 minutes or until golden brown.
Country Chicken Tart
Photo by Sue York/ladailypost.com